Recipe Category: Chili
SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 4 minutes at HIGH pressure
- 1 pound ground beef chuck
- 1 pound fresh chorizo sausage, casings removed
- 1 tablespoon olive oil
- 2 large white onions, coarsley chopped
- 3 cloves garlic, crushed
- 2 tablespoons New Mexico chile powder
- 1 tablespoon mild paprika
- 1 teaspoon ground cumin
- 1 cup beef broth
- 1 (28-ounce) can crushed tomatoes
- taco shells (optional), for serving.
- saltine crackers or oyster crackers.
- sour cream.
- chopped fresh cilantro.
- shredded sharp Cheddar cheese.
- chopped red onions.
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
- Add the onions and cook, stirring a few times, until they begin to soften
- Add the beef and chorizo in small batches, mashing them with a fork until each batch is no longer pink, then adding the next batch
- Add the garlic and spices
- Stir in the broth and tomatoes and cook for about 2 minutes more
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 4 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Taste for salt
- Serve the chili hot, in bowls or taco shells, and pile on the toppings
- Beef and Chorizo Chili with Beans: In Step 3, stir in 1½ cups firm-cooked pinto, kidney, or black beans, or 1 (15-ounce) can, drained and rinsed
- Simmer, uncovered, 3 to 5 minutes to heat through